Legume recipes

For more legumes on the fields and plates in Europe - modern and traditional recipes to include more legumes in our diets.

From our project partner Eurest you can find and download here the  Choose Beans recipe book.

Pictures: Slow Food Deutschland e.V.

Slow Food Legumes Recipe Book- Call for contributions

Share your favorite legume recipe with us! We will collect them, analyse them and calculate the nutritional values and make a life cycle analysis of the recipe, to highlight the diversity and the benefits for health, environment and climate.

 

Use the detailed questionaire to send back your recipe. We need the details for the calculations and the story behind it.

 

Either directly online

or filled in the pdf (send it back to cookbook@slowfood.de):

 The initiative as part of the TRUE project lead by Slow Food Germany aims to make the various legumes of Europe better known again - especially because some of them have already fallen into oblivion. The diversity on the plates can lead to unforeseen, as yet unknown taste experiences when traditional dishes become popular again. Ultimately, what counts: what consumers demand will continue to be produced or revived in production - it will benefit the diversity of our eating culture!


Photo: Cecilia Antoni
Photo: Cecilia Antoni

Roasted cauliflower with crispy chickpeas and pomegranate seeds

 

This recipe provided by Cecilia Antoni to the TRUE newsletter. She is a food blogger for legume recipes (beanbeat.de, the English version will go online in a few weeks under beanbeat.com). Try it out or think also of another leguminous dish with which you can extend your menu.

 

3 Persons:

100 g chickpeas, soaked
1 cauliflower
3 tsp rape seed oil
1 clove of garlic
1 teaspoon turmeric, ground
1 tsp fresh lemon juice
optional: some chilli
salt & black pepper
1/2 cup pomegranate seeds
1/2 bunch of fresh parsley, minced

Preheat the oven to 200 ° C.

 

Rinse the soaked chickpeas and dab dry with a dishcloth. Toss the chickpeas with 1 tsp oil in a bowl and spread on a baking tray. Roast for about 40 minutes in the oven. Stir from time to time. Season with salt after baking.  Meanwhile, cut the cauliflower into florets and squeeze the garlic. Mix 2 tsp oil with the turmeric, garlic, lemon juice, chili, salt & pepper in a bowl, and add the florets. Spread on a baking tray and roast for 30 to 40 minutes until browning at the edges and starting to become tender. Mix the roasted cauliflower florets with the chickpeas. Season with salt & pepper. Add pomegranate seeds and parsley.

 

TIP: You can put chickpeas and cauliflower florets together on one baking tray, but the chickpeas become crispier when roasted separately.